Anti-Inflammatory Soup Recipe

Embrace the soothing warmth and healing benefits of Anti-Inflammatory Soup. This golden-hued delight is a fusion of bold flavors and anti-inflammatory powerhouses, including garlic, fennel, ginger, and turmeric.

Designed to comfort as much as it heals, this soup is your shield against the cold, providing a deliciously spicy kick to your winter wellness routine. Dive into this creamy concoction, where every spoonful is a step toward nourishment and rejuvenation.

Anti Inflamatory SoupPin

How to Prepare Anti-Inflammatory Soup

  1. Veggie Sauté: Start by heating olive oil in a large Dutch oven or saucepan. Add the sliced leeks, chopped fennel, carrots, and butternut squash. Sauté the mixture for 3-5 minutes, or until the vegetables begin to soften.
  2. Spice it Up: Introduce minced garlic, grated ginger, turmeric powder, salt, and pepper to the pot. Continue sautéing for a few more minutes, allowing the spices to release their aromatic flavors.
  3. Simmer and Blend: Pour in the low-sodium vegetable broth along with the lite coconut milk, stirring to combine. Bring the soup to a boil, then cover and let it simmer for about 20 minutes. After the soup has cooked and the vegetables are tender, use a blender or an immersion blender to puree the soup until it reaches a smooth, creamy consistency.
  4. Season to Taste: Give the soup a final taste, adjusting the seasonings as necessary to suit your palate.
  5. Serve and Enjoy: Serve the soup hot, garnishing each bowl with a dollop of coconut yogurt for an extra touch of creaminess and flavor.
Anti Inflamatory SoupPin

Anti-Inflammatory Soup

Delight in the warmth and wellness of our Ginger and Turmeric Carrot Soup, a creamy blend of anti-inflammatory ingredients that promises both comfort and healing. With a rich tapestry of flavors including garlic, fennel, and ginger, this soup is an ideal companion for the chilly winter months, offering a nutritious boost with every spoonful.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 leek
  • 1 cup chopped fennel
  • 3 cups chopped carrots
  • 1 cup chopped butternut squash
  • 2 garlic cloves
  • 1 tablespoon grated ginger
  • 1 tablespoon turmeric powder
  • Salt & pepper to taste
  • 3 cups low-sodium vegetable broth
  • 1 can lite coconut milk

Instructions
 

  • Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the leeks, fennel, carrots, and butternut squash, cooking until they begin to soften, about 3-5 minutes.
  • Add Spices: Mix in the minced garlic, grated ginger, turmeric powder, and season with salt and pepper. Continue cooking for a couple of minutes to enhance the flavors.
  • Combine Liquids: Stir in the vegetable broth and lite coconut milk to the vegetable and spice mixture. Bring to a boil, then cover and simmer for 20 minutes until the vegetables are tender.
  • Puree Soup: Once the soup is done, blend it until creamy using a blender or an immersion blender. Adjust seasoning if needed.
  • Final Serving: Serve the soup hot, garnished with a spoonful of coconut yogurt for an extra layer of flavor and texture.

How to Store Anti-Inflammatory Soup

Allow the Ginger and Turmeric Carrot Soup to cool completely before storing. For short-term storage, keep the soup in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. For longer storage, the soup can be frozen in freezer-safe containers or zip-lock bags, leaving some room for expansion, for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little extra broth or water if the soup has thickened too much during storage.

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